You can buy fresh pineapple, but I bought tinned. You can cold smoke the pineapple, again I cheated by adding liquid smoke. Next time I'll smoke it from scratch. The smokiness (of course you can just not bother) adds an almost meaty flavour, as this version doesn't have ham.I used my own home grown jalapeños- but grated straight from the freezer.For the pizza dough: I tend to make it the day before and leave it to rise slowly. Just leave it covered in a bowl.
Course: Main Course, pizza, Vegetarian main course
I used a pizza peel but you could press the dough into a large baking tray
Ingredients
Pizza dough:
250mlwater
7gyeast fast acting or 3g fresh yeast
1tspsugar or honey
450g00 or strong bread flour
15gsalt
For the topping:
1400gcan of pineapple rings in unsweetened juice (NOT SYRUP)
3dropsliquid smoke
2ballsmozzarella
sprinkle salt
2jalapeños, grated from frozen
Instructions
For the pizza dough:
Put the yeast, sugar and water in a jug in a warm place and leave to froth up.
Put the flour and salt in a mixing bowl, I use a mixer, and then add the yeast/water mix. Using a dough hook if using a machine, let it mix on the lowest speed for five minutes or so.
Cover the bowl and leave for minimum 6 hours/ maximum 2 days.
When the dough has sufficiently risen, roll it out carefully, trying not to burst all the lovely bubbles in your dough. If you have pizzaiolo skills, turn it into a circle, leaving the edges a bit thicker on parchment/silpat. The easier way is to press it into an olive oiled baking tray. Leave to rise again.
For the topping:
Put the pineapple rings in a bowl with the juice and add a couple of drops of liquid smoke.
Preheat the oven as hot as you can, from 350c to 500c depending on your oven.
Add the drained pineapple rings onto the pizza, then add the mozzarella, torn up. Grate the jalapeño all over the top. Add a sprinkle of salt.
Put the pizza into the oven and cook for 10 minutes or until the crust is crispy underneath and the mozzarella is melted and a little bit golden.